Thai soup can taste almost electric when it is right. One spoonful is bright with lime, warm with chiles, savory with fish sauce, fragrant with lemongrass, and still somehow clean enough to make room for the next bite.

Ginger can change a pot of soup before the first spoonful ever reaches the table. A few slices make broth taste cleaner. A spoonful of grated ginger warms lentils, chicken, coconut milk, and greens. Fried briefly in oil, it turns deep and savory. Stirred in at the end, it tastes bright and almost citrusy.

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